In North Africa, cuisine is much more than a way of life: it sets the rhythm of daily life and unites generations. From Morocco to Libya, this book highlights the culinary richness of a region shaped by Berber, Arab, Ottoman, and European influences. Pan-fried flatbreads, honey-laced pastries, vibrant salads, couscous, and delicately spiced tagines... North Africa: The Cookbook brings together 445 traditional and contemporary recipes, easy to make at home, to bring the flavors of the Maghreb into your kitchen.